INSTRUCTIONS FOR USE
AND RECIPE BOOK
Sandwich Press & Maxi Sandwich Press
Model SG620
SG820
Issue 1/02
Model SG620/SG820
Breville is a registered trademark of Breville Pty. Ltd.
ABN 98 000 092 928
© Copyright. Breville Pty. Ltd. 2003
Due to continual improvements in design or otherwise,
the product you purchase may differ slightly from
the one illustrated in this booklet.
Breville Customer Service Centre
Australian Customers
✉
Breville Customer Service Centre
Locked Bag 2000
Botany NSW 2019
AUSTRALIA
☎
Customer Service: 1300 139 798
Fax (02) 9384 9601
Email Customer Service askus@breville.com.au
New Zealand Customers
✉
Breville Customer Service Centre
Private Bag 94411
Greenmount
AUCKLAND, NEW ZEALAND
☎
Customer Service: 09 271 3980
Fax 0800 288 513
Email Customer Service askus@breville.com.au
www.breville.com.au
PRINTED ON
RECYCLED PAPER
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page A
Page
Introduction 3
Breville Recommends Safety First 4
Know your Breville Sandwich Press 5
Operating Your Breville Sandwich Press 6
Toasting Open Sandwich ‘Melts’ 7
Hints for Best Results 8
Care and Cleaning 9
Recipes
Savoury Sandwiches 10
Dessert Style Sandwiches 18
Sandwich Press & Maxi Sandwich Press
CONTENTS
Congratulations
on your purchase of your new Breville Sandwich Press
2
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 2
4
5
••
This appliance is for household use only.
Do not use this appliance for other than
its intended use. Do not use outdoors.
••
The appliance is not intended for use
by young children or infirm persons
without supervision.
••
Do not leave the appliance unattended
when in use.
••
Young children should be supervised
to ensure that they do not play with
the appliance.
••
Do not touch hot surfaces. Use handles.
••
Always use the Sandwich Press on a dry
level surface.
••
Do not place this appliance on or near a
hot gas or electric burner, or where it
could touch a heated oven.
••
When using this appliance, provide
adequate air space above and on all sides
for circulation.
••
On surfaces where heat may cause
a problem, an insulating mat
is recommended.
••
Do not let the cord hang over the edge of
a table or counter, touch hot surfaces or
become knotted.
••
Do not immerse cord, plug or appliance in
water or any other liquid.
••
Always turn the power off at the power
outlet and then remove the plug before
attempting to move the appliance,
when the appliance is not in use and
before cleaning.
••
Do not use harsh abrasives, caustic
cleaners or oven cleaners when cleaning
this appliance.
••
Regularly inspect the supply cord, plug
and actual appliance for any damage. If
found damaged in any way, immediately
cease use of the appliance and return the
entire unit to the nearest authorised
Breville service centre for examination,
replacement or repair.
••
The installation of a residual current
device (safety switch) is recommended to
provide additional safety protection when
using electrical appliances. It is advisable
that a safety switch with a rated residual
operating current not exceeding 30mA be
installed in the electrical circuit supplying
the appliance. See your electrician for
professional advice.
BREVILLE RECOMMENDS SAFETY FIRST
We at Breville are very safety conscious. We design and manufacture consumer products with
the safety of you, our valued customer foremost in mind. In addition we ask that you exercise a
degree of care when using any electrical appliance and adhere to the following precautions :
READ ALL INSTRUCTIONS BEFORE OPERATING AND SAVE FOR
FUTURE REFERENCE
KNOW YOUR BREVILLE SANDWICH PRESS
Quality non-stick flat
cooking plates for crispy
toasted results without the
use of butter or margarine.
Non-skid feet.
Convenient cord storage.
Integrated ‘Warm Up’ and ‘Ready’
lights indicate when the Sandwich
Press is heating or ready to use.
Unique concealed hinge.
2000 watts of power for
fast heat up and quick toasting.
Stylish café-style
chrome design looks
great in any kitchen.
Locking storage
clip slides to lock
plates closed for
upright storage.
Adjustable Toast Height
Control for cooking open
sandwich ‘melts’.
Floating top plate automatically
adjusts to thick or thin sandwiches.
FULLY UNWIND THE CORD FROM THE CORD STORAGE
FACILITY BEFORE USE.
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 4
6
Your Sandwich Press features an Adjustable
Toast Height Control feature which allows
you to fix the top plate to a range of positions
above the bottom plate. This allows your
Sandwich Press to be used as an open
toaster ideal for toasting open sandwich
style ‘melts’. It can also be used for toasting
sandwiches and snacks where you don’t
need to apply the weight of the top plate.
1. Allow the Sandwich Press to preheat until
the green ‘READY’ light illuminates.
2. Place sandwich to be melted on
bottom plate.
3. Move the Toast Height Control clip on the
right hand side of the Sandwich Press to
the desired height (see fig 2).
4. Slowly lower the top plate until it rests on
the height control clip.
5. The top plate will radiate the desired heat
to melt ingredients such as cheese.
6. Toasting ‘melts’ should take
approximately 3-4 minutes. However
exact toasting time will be a matter of
taste. It will also depend on the height of
the top plate.
TOASTING OPEN SANDWICH ‘MELTS’
7
OPERATING YOUR BREVILLE SANDWICH PRESS
BEFORE USE
Remove any promotional labels and/or
stickers from Sandwich Press before use.
Check that the cooking plates are clean
and free of dust. If necessary, wipe over with
a damp cloth.
Place on a flat, level surface. Slide
storage clip on the left hand side of the
Sandwich Press handle backwards for the
open position. Ensure the Sandwich Press is
in the closed position for pre-heating.
1. Insert the plug into a 230/240v power
outlet and turn the power ‘On’. The red
power ‘ON’ light will illuminate.
2. Allow the Sandwich Press to preheat in
the closed position until the green
‘READY’ light illuminates.
3. During this time, prepare the sandwich
and place it onto the bottom cooking
plate. Always place sandwiches towards
the rear of the bottom cooking plate.
4. Close the top cooking plate which has a
floating hinge that is designed to evenly
press down on the sandwich (see fig 1).
5. Toasting should take approximately 5-8
minutes. Exact toasting time will be a
matter of taste. It will also depend on the
type of bread and type of filling used.
8. When the sandwich is cooked, open the
lid. Remove it with the help of a plastic or
wooden spatula. Never use metal tongs
or a knife as these can cause damage to
the non-stick coating.
The storage clip should not
be used to clamp down the
top plate when the
sandwiches are in the
Sandwich Press. The
weight of the top cooking
plate will gradually press
down the sandwich during
the cooking process.
The Toast Height Control
can be moved to
accommodate thick or thin
melts by sliding the clip
forwards or backwards
along the arm.
Always allow the Sandwich
Press to preheat until
the green ‘READY’
light illuminates.
When using the Breville
Sandwich Press for the first
time you may notice a fine
smoke haze. This is caused
by the heating of some of
the components. There is
no need for concern.
fig 2
fig 1
FULLY UNWIND THE CORD FROM THE CORD STORAGE
FACILITY BEFORE USE.
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 6
8
CARE AND CLEANING
9
BREAD
Most types of bread can be used; white,
wholemeal, kibbled wheat, wholegrain, raisin
loaf and so on. The Sandwich Press is ideal
for toasting foccacia, Turkish bread, bagettes
as well as bread rolls. Raisin bread, brioche
or other sweet breads which contain a high
sugar content will tend to brown quicker.
FILLINGS
Try to use canned or pre-cooked fruit as
fresh fruit may give off excessive juices
when heated.
Be careful when biting into sandwiches
containing fillings such as cheese and
tomato or jam as they retain heat and can
burn if eaten too quickly.
TOASTING BREAD
The unique flat plate design make the
Sandwich Press ideal for toasting plain
breads, and turkish bread, without any
fillings or spreads. Try toasting turkish
Bread with jams for a great alternative to
standard breads at breakfast.
REHEATING
If the sandwich is not being eaten
immediately, place it on a paper napkin to
absorb condensation. To keep for longer,
place on a rack in an oven-proof dish to keep
warm in a low oven, about 100 degrees C.
The sandwich will keep hot for up to 20
minutes this way, but will then begin to
dry out.
FAT FREE SNACKS
Due to the non-stick cooled flat plate
design, it is not necessary to use any
butter or margarine on the outside of your
toasted snacks.
HINTS FOR BEST RESULTS
• Before cleaning, turn the power off at the
power outlet and then remove the plug.
Allow your Sandwich Press to cool
slightly. The unit is easier to clean when
slightly warm.
• Always clean your Sandwich Press after
each use to prevent a build up of baked-
on foods.
• Wipe cooking plates with a soft cloth. If
cooked on food is not removed by this
method, reheat the unit for 1-2 minutes,
then brush with a little oil or melted
butter. Allow to stand for five minutes
then wipe with a damp cloth.
TO STORE YOUR
SANDWICH PRESS:
1. Slide the storage clip towards the front
handle so that the top and bottom cooking
plates are locked together.
2. Wrap the cord in the cord storage area
below the unit (see fig 3).
3. Store on a flat level surface.
DO NOT IMMERSE ANY PART OF THE BREVILLE SANDWICH PRESS IN
WATER OR ANY OTHER LIQUID.
The cooking plates
are coated with a
non-stick surface, do
not use abrasives.
Do not use spray-on non-
stick coatings as this will
effect the performance of
the non-stick surface on
the cooking plates.
The storage clip should not
be used to clamp down the
top plate when sandwiches
are in the Sandwich Press.
fig 3
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 8
HERBED OMELETTE SANDWICH
Serves 2
3 bacon rashers, thinly sliced
1 tablespoon extra virgin olive oil
100g button mushrooms, sliced
1
⁄
3
cup shallots, thinly sliced
Freshly ground black pepper
3 eggs (60g), lightly beaten
1 tablespoon freshly chopped herbs
1
⁄
4
cup thinly sliced roasted capsicum
1 large focaccia, halved
125g sliced Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Meanwhile, fry bacon in a non-stick
frypan until crisp. Remove from pan and
set aside. Sauté mushrooms and shallots
in frypan until any liquid has evaporated.
Remove from heat.
3. Beat eggs lightly adding pepper and
herbs. Pour mixture over mushrooms in
pan. Return to medium heat and cook
until eggs are set but soft in the centre,
approximately 3-5 minutes.
4. Roughly chop omelette. Cut focaccia in
half to form a sandwich. Fill focaccias
with omelette, capsicum, cheese
and bacon.
5. Cook focaccia until golden, crisp and
heated through, approximately 8 minutes.
Serving Suggestion: Serve with
salad greens.
CHAR GRILLED CHICKEN
LAVOSH WITH MANGO &
PINENUT MAYONNAISE
Serves 2-3
1
⁄
4
cup mayonnaise
1
⁄
2
tablespoon chilli salsa
1 teaspoons grated lime rind
1
⁄
2
tablespoon lime juice
125g canned mango pieces - drained
1
1
⁄
2
tablespoon toasted pinenuts
1 char-grilled chicken breast- sliced thinly
2 sheets lavash bread
1 avocados, sliced
1. Preheat Sandwich Press for 10 minutes.
2. Combine mayonnaise, salsa, rind, juice,
mango, pinenuts and chicken.
3. Spread chicken mixture over each
lavash. Top with avocado and roll tightly.
4. Cook lavash rolls until golden, crisp and
heated through, approximately 8 minutes.
Serving Suggestion: Serve sliced on an
angle with salad greens.
SAVOURY SANDWICHES
10
MEXICAN TORTILLAS
Serves 2-3
125g Mexican salsa
1
⁄
4
cup red kidney beans
1 tablespoon freshly snipped garlic chives
100g finely chopped chorizo sausage
8 tortilla rounds (unfried variety)
100g tatziki, prepared dip
100g avocado dip
125g mozzarella, grated cheese
1
⁄
2
cup sour cream
1. Preheat Sandwich Press for 10 minutes.
2. Combine salsa, beans, chives and
sausage. Spoon mixture over 4
tortillas.Top with alternating layers of
tatziki, avocado and cheese, then
remaining 4 tortillas to make 4
sandwiches. Be careful not overfill.
3. Cook tortillas until golden, crisp and
heated through, approximately 8 minutes.
Serving Suggestion: Serve with sour cream
and salad greens.
ITALIAN VEGETARIAN
FOCACCIA ROUND
Serves 2-3
3 small round cheese and olive focaccia
1
1
⁄
2
tablespoons pesto
125g Italian Roma Egg tomatoes, sliced
100g bocconcini cheese, drained and sliced
1 medium Spanish onions, thinly sliced
1 tablespoon balsamic vinegar
1
1
⁄
2
tablespoons extra virgin oil
Salt and freshly ground pepper, to taste
1. Preheat Sandwich Press for 10 minutes.
2. Cut focaccia in half to form a sandwich.
Spread with pesto. Fill with combined
tomatoes, cheese, onions, vinegar, oil
and seasonings.
3. Cook focaccias until golden, crisp and
heated through, approximately 8 minutes.
SAVOURY SANDWICHES cont’d
11
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 10
ROAST BEEF KEBABS
Serves 2-3
2 round Pita bread
70g cream cheese
3 teaspoons seeded mustard
1
⁄
2
tablespoon lemon juice
1
⁄
3
cup grated canned beetroot, drained
100g shaved rare roast beef
70g marinated roasted eggplant
1. Preheat Sandwich Press for 10 minutes.
2. Spread each Pita bread with combined
cream cheese, mustard and lemon juice.
Top with beetroot, roast beef and
eggplant. Roll tightly.
3. Cook Pita bread until golden, crisp
and heated through, approximately
10 minutes.
Serving Suggestion: Serve sliced.
SMOKED SALMON LAVOSH
ROLL
Serves 2-3
1 large sheets of lavash bread
100g cream cheese
1 tablespoons lime juice
1
⁄
2
tablespoon drained capers
1
⁄
2
tablespoon freshly chopped dill
Freshly ground black pepper, to taste
2 zucchini, ribboned with vegetable peeler
200g smoked salmon
1. Preheat Sandwich Press for 10 minutes.
2. Spread each lavash with combined
cream cheese, lime juice, capers, dill
and pepper. Top with zucchini and
salmon roll tightly.
3. Cook lavash rolls until golden, crisp
and heated through, approximately
5 - 8 minutes.
Serving Suggestion: Serve sliced.
SAVOURY SANDWICHES cont’d SAVOURY SANDWICHES cont’d
12
SPICY LAMB IN PITA
Serves 2-3
1 tablespoons oil
125g ground lamb mince
2 tablespoons finely chopped onions
1
⁄
2
cup diced tomato
1 tablespoons freshly chopped mint
1
⁄
4
teaspoon ground coriander
Pinch ground ginger
1
⁄
2
teaspoon ground cumin
1
⁄
4
teaspoon turmeric
Salt and freshly ground black pepper,
to taste
3 pita breads
3 slices Swiss cheese
3
⁄
4
cup tatziki sauce - commercial
1. Preheat Sandwich Press for 10 minutes.
2. Heat oil in a non-stick frypan, sauté
|lamb mince, onions, tomato, mint,
spices and seasonings until browned
and cooked. Drain.
3. Split pitas open to form pockets. Fill with
lamb mixture and insert a cheese slice
into each.
4. Cook pitas until golden, crisp and
heated through.
Serving Suggestions: Serve with
tatziki sauce.
WARM CAESAR SANDWICH
Serves 2
3 bacon rashers, thinly sliced
2 round Turkish breads
1 char grilled chicken breast fillet,
thinly sliced
1 hard boiled egg, peeled and sliced
1
⁄
3
cup prepared garlic croutons
30g baby spinach leaves
60g freshly grated Parmesan cheese
Caesar salad dressing
1. Preheat Sandwich Press for ten minutes.
2. Meanwhile heat a non-stick frypan and
fry bacon until crispy. Cut Turkish bread
in half to form a sandwich. Fill with
combined bacon, chicken, eggs,
croutons, spinach and cheese.
3. Cook Turkish bread until golden, crisp
and cooked through, approximately
6 minutes.
Serving Suggestion: Serve drizzled with
Caesar salad dressing.
13
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 12
GOAT’S CHEESE AND
ROASTED PEPPER
Serves 2
1 large round foccacia
90g softened goat’s cheese
1
⁄
2
tablespoon roughly chopped Italian parsley
1
⁄
2
tablespoon roughly chopped basil
1 clove garlic, thinly sliced
1 tablespoons drained capers
1 tablespoons lemon juice
1
⁄
2
tablespoon sweet Thai chilli sauce
60g marinated roasted zucchini
50g semi dried tomatoes
1. Preheat Sandwich Press for 10 minutes.
2. Cut focaccia in half to form a sandwich.
Spread with combined goat’s cheese,
parsley, basil, garlic, capers, lemon
juice and chilli sauce. Fill with zucchini
and tomatoes.
3. Cook focaccias until golden, crisp and
heated through, approximately 8 minutes.
PROSCUITTO BAGUETTE
Serves 2
2 small-medium baguette rolls
80g Italian proscuitto
75g boccochini cheese, thinly sliced
4 basil leaves
Freshly ground black pepper
1 tablespoons extra virgin olive oil
1. Preheat Sandwich Press for 10 minutes.
2. Cut baguette in half. Fill with layers of
prosciutto, cheese and basil. Season to
taste and drizzle with oil
3. Cook baguettes until golden, crisp
and heated through, approximately
6-8 minutes.
15
MEDITERRANEAN LAYERED
TWISTS
Serves 2-3
2 twist or cob bread rolls
2 tablespoons pesto
100g marinated roasted eggplant
125g marinated roasted red capsicum
60g char grilled sliced sweet potato
100g marinated roasted semi- sun dried
tomatoes, drained
60g mushrooms, sliced
100g sliced Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Cut bread rolls in half and spread with
pesto. Fill with eggplant, capsicum,
sweet potato, dried tomato, mushrooms
and cheese.
3. Cook bread rolls until golden, crisp and
heated through, approximately 8 minutes.
ANTIPASTO RYE BREAD
Serves 2-3
4 slices rye bread
1
⁄
2
tablespoon extra virgin olive oil
1 tablespoons sun-dried tomato paste
60g hommos
4 stuffed vine leaves
200g artichoke hearts, drained and sliced
4 slices Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Spread rye bread combined oil and
tomato paste, then hommos. Fill with
vine leaves, artichokes and cheese to
make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
Serving Suggestion: Serve cut in half.
GORGONZOLA PANINI
Serves 2
30g herb and garlic butter, commercial
4 slices crusty country-style bread
50g English spinach leaves
60g Gorgonzola cheese, crumbled
60g marinated roasted capsicum
1. Preheat Sandwich Press for 10 minutes.
2. Spread herb and garlic butter over bread
slices. Make 2 sandwiches with bread,
spinach, cheese and capsicum.
3. Cook until golden, crisp and heated
through approximately 6 minutes.
Serving Suggestion: Serve cut in half.
SAVOURY SANDWICHES cont’d
14
SAVOURY SANDWICHES cont’d
Focaccia may need to be
cut in half to fit into
Sandwich Press.
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 14
CHAR-GRILLED CHICKEN AND
SALSA VERDE
Serves 2
1 char- grilled chicken breast fillet, sliced
1 clove garlic, thinly sliced
1
⁄
3
cup chopped parsley
1 tablespoon finely chopped sage
1
⁄
4
cup stuffed pimento green olives,
roughly chopped
1 tablespoons drained capers
1 tablespoon extra virgin olive oil
1
⁄
2
teaspoon freshly grated lime rind
1
⁄
2
tablespoon lemon juice
4 large slices Ciabatta bread
4 large slices Swiss cheese
1. Preheat Sandwich Press for 10 minutes.
2. Combine chicken, garlic, parsley, sage,
olives, capers, oil, rind and juice. Fill
bread with chicken mixture and sliced
cheese to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8- 10 minutes.
Serving Suggestions: Serve on fresh
salad greens.
TUNA AND ARTICHOKE
Serves 2
2 large crusty round rolls
100g black olive paste
200g can tuna, drained
6 marinated baby artichokes
125g Brie cheese, thinly sliced
1. Preheat Sandwich Press for 10 minutes.
2. Cut rolls in half and spread with
olive paste. Fill with tuna, artichokes
and cheese.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
SAVOURY SANDWICHES cont’d
16
CRISPY SWORDFISH
SANDWICHES
Serves 2
250g fresh swordfish fillets thinly sliced
1
1
⁄
2
tablespoons extra virgin olive oil
2 tablespoons freshly chopped herbs (basil,
garlic chives, thyme, dill)
1
⁄
2
teaspoon paprika
Salt and freshly ground black pepper,
to taste
1 large piece of focaccia
2 tablespoons mayonnaise
4 tomato slices
1
⁄
2
tablespoon drained capers
6 baby English spinach leaves
1. Preheat Sandwich Press for 10 minutes.
2. Brush fish fillets with half the olive oil.
Coat fillets with combined herbs, paprika
and seasonings.
3. Heat remaining oil in a frypan. Fry fish
until golden. Remove and drain.
4. Cut focaccia in half to form a sandwich
and spread mayonnaise. Fill with fish,
tomato, capers and spinach.
5. Cook focaccias until golden, crisp, and
heated through, approximately 5 minutes.
PRAWN AND WATERCRESS
SANDWICHES
Serves 2
4 slices wholegrain bread
70g cream cheese, softened
60g herb & garlic butter
75g watercress
400g medium cooked king prawns, peeled
& de-veined
1. Preheat Sandwich Press for 10 minutes.
2. Spread bread with combined cream cheese
and garlic butter. Fill with watercress and
prawns to make 2 sandwiches.
3. Cook until golden, crisp and heated
through, approximately 8 minutes.
ITALIAN FONTINA TOAST
Serves 2
8 slices white bread
100g Italian fontina cheese, sliced
100g marinated roasted red capsicums
100g sliced marinated mushrooms
Freshly ground black pepper, to taste
1. Preheat Sandwich Press for 10 minutes.
2. Fill bread with layers of cheese,
capsicum and mushrooms season with
pepper make into 2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 6-8 minutes.
SAVOURY SANDWICHES cont’d
17
Focaccias may need to be
cut in half to fit into
Sandwich Press.
Fontina cheese may be
substituted with Parmesan
or Romano cheese.
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 16
TOASTED CHOCOLATE PANINI
Serves 2
80g cream cheese, softened
4 slices textured Country style bread
250g bittersweet chocolate, coarsely grated
Vanilla ice-cream
1. Preheat Sandwich Press for 10 minutes.
2. Spread cream cheese over bread slices
and sprinkle with grated chocolate.
Sandwich together.
3. Cook until golden, crisp and heated
through, approximately 6 minutes.
Serving Suggestion: Serve with Ice cream.
CRISPY BRIOCHE WITH
BERRIES AND ICE-CREAM
Serves 2
1
⁄
2
punnet strawberries, hulled
1
⁄
2
punnet blueberries
1
⁄
2
punnet raspberries
1
⁄
4
cup port
1 loaf brioche
Vanilla ice-cream
Icing sugar, sifted
1. Preheat Sandwich Press for 10 minutes.
2. Puree berries and port until smooth. Set
aside. Cut 4 slices from brioche and cook
until toasted, approximately 5 minutes.
3. Arrange toasted brioche on 2 large,
white plates. Top with ice-cream and
drizzle with berry sauce.
Serving Suggestion: Serve immediately,
dust with icing sugar.
DESSERT STYLE SANDWICHES
18
CRISP BERRY AND
MASCARPONE SANDWICHES
Serves 2
4 slices Country styled bread
100g Mascarpone cheese
1
⁄
2
punnet strawberries, hulled and sliced
1
⁄
2
punnet raspberries
1 tablespoons honey
1. Preheat Sandwich Press for 10 minutes.
2. Spread cheese over bread slices. Fill with
berries and drizzle with honey to make
2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET NECTARINE SANDWICH
Serve 2
40g unsalted butter, softened
4 slices soy and linseed grain bread
2 nectarines, peeled and sliced
1 teaspoon ground cinnamon
2 tablespoons caster sugar
1. Preheat Sandwich Press for 10 minutes.
2. Spread butter over bread slices. Fill with
sliced nectarine and sprinkle with
combined cinnamon and sugar to make
2 sandwiches.
3. Cook until golden, crisp and heated
through approximately 8 minutes.
SWEET FIG FOCACCIA
Serves 2
2 small plain rounds of focaccia
80g fresh ricotta cheese
3 fresh figs, thinly sliced
6 small fresh mint leaves
1 tablespoon caster sugar
1. Preheat Sandwich Press for 10 minutes.
2. Cut focaccias in half to form a sandwich.
Spread with ricotta cheese. Fill with
figs, mint leaves and sprinkling of
caster sugar.
3. Cook until crisp, golden and heated
through approximately 8 minutes.
DESSERT STYLE SANDWICHES cont’d
19
BR3994 SG620/SG820 book 13/1/04 5:03 PM Page 18
/